Ingredients
Scale
- 4 (6-ounce) Salmon fillets, skin-on or off
- 2 tablespoons Avocado oil or Olive oil
- Salt and black pepper to taste
- 4 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/4 cup Grated Parmesan cheese
- 2 cups Fresh baby spinach
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dried parsley or fresh dill
Instructions
- Pat the salmon fillets completely dry with paper towels. This is the secret to getting a perfect sear. Season both sides of the salmon generously with salt and black pepper. While the salmon rests, mince your garlic and measure out the heavy cream and Parmesan so everything is ready to go once the pan is hot.
- Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, place the salmon fillets in the pan, flesh-side down (if skin-on). Sear for 4-5 minutes until a golden crust forms. Carefully flip the fillets and cook for another 3-4 minutes. Remove the salmon from the pan and set it aside on a plate. Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the garlic for about 1 minute until fragrant.
- Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the Parmesan cheese and spinach, allowing the greens to wilt into the sauce for about 2 minutes. Stir in the lemon juice and parsley. Place the salmon fillets back into the skillet, spooning the creamy sauce over the top. Serve immediately or portion into containers for your weekly meal prep. This dish pairs beautifully with steamed broccoli or cauliflower rice.
- Cook Time: 25 minutes